| [1] |
LIANG Jing, CHAI Zhi, LI Ying, XU Linxiang.
Preparation, Characterization, and Flavor Improvement Evaluation of Pyropia yezoensis Microcapsules
[J]. FOOD SCIENCE, 2026, 47(5): 230-240.
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| [2] |
YANG Dongsong, GAO Shuang, YUAN Hong, ZHAO Wenxiu, LUO Yulong, LUO Ruiming, HOU Yanru.
Formation Mechanisms of Odor Substances in Mutton and Deodorization Methods: A Review
[J]. FOOD SCIENCE, 2024, 45(8): 331-341.
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| [3] |
LI Ting, LIAO Zikang, LI Zhen, WU Jinhong, WANG Shaoyun, HUANG Yiqun, WANG Faxiang, LIU Yongle, LI Xianghong.
Formation Mechanism of Advanced Glycation End Products in Silver Carp Surimi Products during Freeze-thaw and Heating Treatment
[J]. FOOD SCIENCE, 2023, 44(2): 45-53.
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| [4] |
GAO Huaqian, ZHANG Yu, WU Jinhong, WANG Shaoyun, HUANG Yiqun, WANG Faxiang, LIU Yongle, LI Xianghong.
Effects of Soybean Oil Addition on Gel Structure and Large Deformation Behavior of Frozen-thawed Surimi
[J]. FOOD SCIENCE, 2023, 44(10): 22-29.
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| [5] |
AN Yueqi, RUAN Qiufeng, ZHANG Xuezhen, XIONG Shanbai.
Taste Characteristics and Fingerprinting of Surimi Products Made from Three Species of freshwater Fish and Three Species of Marine fish
[J]. FOOD SCIENCE, 2023, 44(10): 231-239.
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| [6] |
LI Jianrong, WANG Zhongqiang, YI Shumin, LI Xuepeng, XU Yongxia, ZHOU Xiaomin, WANG Mingli.
Progress in Research on the Effect of Natural Antioxidants on the Antioxidant Capacity and Quality of Surimi and Surimi Products
[J]. FOOD SCIENCE, 2021, 42(21): 1-7.
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| [7] |
ZHANG Ting, QI Lulu, PAN Daodong, YANG Zhengcang, DANG Yali.
Preparation of Compound Seasoning from Lamb Meat: Analysis of Characteristic Flavor Compounds by SPME-GC-MS and Electronic Tongue
[J]. FOOD SCIENCE, 2021, 42(10): 225-234.
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| [8] |
YANG Wei, LIU Hui, LEI Fenfen, HE Dongping, LUO Zhi, ZHENG Jingcheng, HU Chuanrong.
Formation and Removal of 3,4-Benzo(a)pyrene and 3-Monochloropropane-1,2-diol Esters at the Main Stages of Peanut Oil Processing
[J]. FOOD SCIENCE, 2020, 41(8): 27-35.
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| [9] |
LIU Jianhua, SU Qi, ZHU Minqi, LUO Yahong, DING Yuting.
Effect of Glycosylated Gel Enhancers on the Gel Properties of Surimi Products
[J]. FOOD SCIENCE, 2019, 40(4): 102-107.
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| [10] |
YU Dianyu, YUAN Taizeng, WANG Hong, PEI Xingwu, JIANG Lianzhou, WANG Liqi, YU Wenbo.
Effect of Nitrogen Deodorization on Peroxide Value of Evening Primrose Oil
[J]. FOOD SCIENCE, 2019, 40(24): 252-257.
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| [11] |
XUE Yongxia, ZHANG Zuoqian, ZHANG Hongcai, ZHANG Ju, WEI Saichao, CHEN Shunsheng.
Effect of Different Processing Stages on Flavor Components of Shanghai Smoked Fish Made from Grass Carp
[J]. FOOD SCIENCE, 2019, 40(16): 160-168.
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| [12] |
GUAN Ping, ZHANG Liming, HAO Limin, ZHANG Zhihan, LI Mengnan.
Odor Removal of Garlic by Embedment in Potato Starch
[J]. FOOD SCIENCE, 2018, 39(5): 148-154.
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| [13] |
LI Xuepeng, LIU Cikun, FAN Daming, WANG Jinxiang, YI Shumin, LI Jianrong, LI Tingting, LI Yujin, MOU Weili, SHEN Lin, HUANG Jianlian.
Effect of Superfine Plaice Bone Paste on Gel Properties of Nemipterus virgatus Surimi
[J]. FOOD SCIENCE, 2018, 39(23): 22-28.
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| [14] |
WANG Luyang, LIU Yulan, MA Yuxiang, HUANG Huina, WANG Fengyan, WANG Manyi.
Effect of Chloride Ion Content on 3-Monochloro-1,2-Propanediol Ester and Glycidyl Esters during Soybean Oil Deodorization
[J]. FOOD SCIENCE, 2018, 39(20): 320-325.
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| [15] |
GU Saiqi, TANG Wenyan, ZHOU Hongxin, Zhang Chenchao, LIU Lin, ZHOU Xuxia, DING Yuting.
Optimization of Deodorization Process for Laminaria japonica by Response Surface Methodology and Evaluation of Its Color Quality
[J]. FOOD SCIENCE, 2018, 39(18): 217-226.
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